In a cast iron skillet or stovetop pan, cook the sausage until brown and thoroughly cooked. Scoop into a bowl and set aside.
Wash and chop the potatoes into 1/2 inch cubes. I usually cut into thirds and then quarter each third. If using turkey sausage, you might now have enough drippings leftover. If that is the case, drizzle olive oil into the pan before adding the potatoes. Sprinkle with salt, pepper, and fresh rosemary as desired. Cook on medium heat until potatoes are browned and soft. Place into a bowl and set aside.
Cook 4 eggs in whatever fashion your prefer. If frying the eggs, add olive oil to the pan and crack 4 eggs. Cook until desired doneness.
Now assemble the breakfast bowl. Add your rosemary roasted potatoes to the bottom, top with the crumbled sausage, and top with your cooked eggs. You may sprinkle salt, pepper, or any spice to complete the dish. Serve alongside a bowl of fruit, sourdough toast, or a glass of cold brew coffee. Enjoy!
